An improved process for high quality and nutrition of brown rice production
Germinated brown rice (GBR) of two popular Thailand varieties, Khao Dawk Mali 105 (KDML 105) and Chainat 1, with improved nutritional composition, was obtained by optimizing water soaking conditions. Different water pH (3, 4, 6 and 8), temperatures (25 °C, 35 °C and 45 °C), and soaking times (12 and...
| Publié dans: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 16(2010), 2 vom: 15. Apr., Seite 147-58 |
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| Auteur principal: | |
| Autres auteurs: | , |
| Format: | Article en ligne |
| Langue: | English |
| Publié: |
2010
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| Accès à la collection: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional |
| Sujets: | Comparative Study Journal Article Plant Proteins gamma-Aminobutyric Acid 56-12-2 Phytic Acid 7IGF0S7R8I Thiamine X66NSO3N35 |
| Accès en ligne |
Volltext |